Chicken and Rice Skillet with Tomatoes

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 150 g chicken breast

• 60 g rice

• 50 g onion

• 2 g garlic

• 150 g tomatoes

• 1 tbsp olive oil

• 1 tsp paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

Tools you'll need

Instructions

1. 1

   Cut the chicken breast into 2 cm cubes. Season with half the salt and black pepper. Dice the onion finely and mince the garlic. Chop the tomatoes into 1 cm pieces.

   ~8 min
2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.

   ~5 min
3. 3

   In the same skillet, add the onion and garlic. Sauté until the onion is translucent, about 3 minutes. Stir in the paprika and remaining salt and black pepper.

   ~3 min
4. 4

   Add the rice and tomatoes to the skillet. Stir to coat the rice with the onion mixture. Cook, stirring, until the tomatoes release their juices and the mixture is saucy, about 2 minutes.

   ~2 min
5. 5

   Return the chicken to the skillet, nestling it into the rice. Cover and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed, about 15 minutes. If the rice is still crunchy, add 2-3 tbsp of the tomato juices from the pan, cover, and let steam 3-5 minutes more.

   ~19 min
6. 6

   Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and serve.

   ~5 min